Friday, May 6, 2011

Caramel Chicken with Rice

I wasn't quite sure what I was expecting when I chose to cook Caramel Chicken with Rice for dinner last night. Knowing it was a Vietnamese dish the recipe was quite simple and was missing many basic ingredients for that cuisine such as lime or chilli.

However this easy dish was surprising a winner in the flavour stakes. The caramel wasn't overpowering but was slightly sweet and hinting towards the creaminess of caramel mixed with the usual hint of fish sauce as with all Vietnamese dishes. The fresh coriander complimented and rounded all the flavours together.

The changes I made were brown sugar instead of caster sugar and the quantity of fish sauce as we find it quite strong (origial recipe calls for 2 tablespoons of fish sauce and 2 tablespoons of water). Next time this is on the menu planner I will also thicken the sauce using a little cornflour combined with water).

Served with steamed rice and a plate of stir fried mixed vegetables with sesame the meal was very filling and satisfying.

Overall, this dish was a huge success in the Murray residence last night and it was confirmed again this morning when both the kids got up reciting how much they enjoyed the chicken last night!

Caramel Chicken with Rice
(recipe adapted from Weight Watchers Magazine May 2011)

Serves: 4
ProPoints per serve: 7

1 cup basmatic or jasmine rice
1 tablespoon peanut oil
500 grams lean chicken breast fillets, fat trimmed and thinly sliced
1 medium red onion, thinly sliced
2 tablespoons brown sugar
1 tablespoons fish sauce
1 tablespoon soy sauce
1/4 cup fresh coriander leaves

Bring a large saucepan of water to boil. Add rice and cook according to the packet's instructions. Drain and keep warm.

Heat wok over high heat. Add half the oil and heat for 30 seconds. Add chicken, in batches, and stir fry for 2-3 mins or until browned.

Add remaining oil and onions, then stir fry for 2 mins or until softened. Transfer to a plate.

Add sugar to wok and cook over high heat, without stirring, for 2-3 mins or until begins to melt and turn golden. Add fish sauce and 2 tbs water and stir fry for 1 min or until combined.

Return chicken and onion to wok and stirfry until heated through.

Serve with rice, sprinkled with coriander.


Cate said...

Looks lovely - had never thought of Caramel Chicken before!

megan said...

the printable link doesn't work jo

Jo said...

Try now Megan, I have just updated the link.